Omelet, Sweet Omelet

Dusted with sugar, filled with fruit or laced with luscious cream, eggs are breaking out of the savory shell

By

Charlotte Druckman

Jan. 25, 2013 11:42 a.m. ET

SOME PEOPLE LIKE green eggs and ham. My mom, she likes her eggs with jam. Whether they're scrambled with cheese, caramelized onions or butter alone, out comes a fruity jar. Surely, I thought, she must be cracked. I put it out of my mind, as one does when confronted with disturbing phenomena.

The trauma resurfaced as I flipped through a recently published cookbook, "Paul Bocuse: The Complete Recipes," and stumbled upon a small section dedicated to the omelet au sucré. It seems this category of sweet omelet is...